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Greek Lemon Chicken Soup

A warm and comforting soup made with chicken, fresh lemon juice, and eggs, creating a creamy texture without cream.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Greek
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 lb Chicken breast, boneless and skinless Use rotisserie chicken for a quicker option; just shred it into the soup.
  • 1 medium Onion, chopped
  • 3 cloves Garlic, minced
  • 2 medium Carrots, sliced
  • 2 stalks Celery, diced
  • 4 cups Chicken broth Vegetable broth can be used as a substitute.
  • 1/2 cup Fresh lemon juice For enhanced flavor, consider adding lemon zest.
  • 1/4 cup Fresh dill or parsley, chopped Dried herbs can be used in a pinch.
  • to taste Salt and pepper Adjust according to preference.
  • 2 tbsp Olive oil For sautéing the vegetables.
For Tempering
  • 2 Eggs Whisk until smooth.

Method
 

Preparation
  1. Heat 2 tbsp olive oil in a pot over medium heat. Add chopped onion, carrots, and celery. Cook 5–7 minutes until soft.
  2. Add minced garlic and cook 1 minute more.
  3. Add chicken breasts and 4 cups chicken broth. Bring to a simmer. Cook 12–15 minutes until chicken is cooked through.
  4. Remove chicken. Shred with two forks and return shredded chicken to the pot.
Egg-Lemon Mixture
  1. In a bowl, whisk 2 eggs until smooth. Add 1/2 cup fresh lemon juice and whisk until combined.
  2. Temper the egg-lemon mixture: slowly add 1 cup hot soup broth to the eggs while whisking continuously.
  3. Slowly pour the tempered egg mixture back into the soup while stirring. Heat gently for 2–3 minutes. Do not boil, or the eggs may curdle.
  4. Stir in chopped dill or parsley. Season with salt and pepper to taste.

Notes

Temper the eggs slowly to avoid curdling. Use warm broth when you add it to the egg mix. Taste and adjust lemon and salt at the end. For more texture and flavor tips, see a related method in this clean chicken mushroom soup recipe.